This is the one that I used this time. As I had some black beans paste in my pantry.

Black Bean Beef with Sweet Chilli
Serving 2

1/2 lb (250g) trimmed rump steak, cut into thin strips
3 1/2 oz (100g) black beans paste
2 tsp. chilli sauce
4 cups of chopped or sliced vegetables (Red Capsicum, Shallots Onion Carrot & Bean Sprouts)
2 serves cooked jasmine rice or 5 oz (150g) rice vermicelli (prepare before you start cooking.)
2 tbsp. stock or water if paste too thick.
Combine paste with beef in bowl.
Heat large, non-stick pan or wok add beef fry 2 minutes or until cook, stirring constantly.
Add vegetables, stir-fry a further 3 minutes.

I found another recipe for Beef and Sweet Peppers in Black Bean Sauce, which I will try soon!

Beef and Sweet Peppers in Black Bean Sauce
Serves 2 to 4

INGREDIENTS:

Marinade:
1/2 tsp. sugar
2 tsp. soy sauce
2 tsp. Chinese rice wine or dry sherry
1 1/2 tsp. cornstarch/cornflour
1 tbsp. Canola oil

3/4 lb (750g) steak (sirloin or rump)
2 bell peppers, 1 green and 1 red
1 small onion
1 tablespoon black bean sauce to taste
2 cloves garlic
2 large slices ginger
4 tbsp. oil for stir-frying, or as needed
1/2 cup chicken stock or water
soy sauce
PREPARATION:
Cut the beef into rectangular slices, about the size of a large postage stamp and 1/4-inch thick. Add the marinade ingredients and marinate the beef for 25 to 30 minutes.

While the beef is marinating, prepare the vegetables.
Remove the stems and seeds from the bell peppers and chop. Peel the onion and chop.

Use a cleaver or knife to chop the beans into tiny pieces. Finely chop the garlic and ginger. Mix the chopped garlic with the black beans.

Heat the wok over medium-high to heat. Add 2 tablespoons oil. When the oil is hot, add the beef. Brown briefly, then stir fry until it changes color and is about 80 percent cooked. Remove the beef from the wok.

Add 2 tablespoons oil. When the oil is hot, add the ginger and the garlic and bean mixture. Stir-fry briefly until aromatic. Add the onion. Stir-fry for about 3 minutes, then add the green pepper. Stir-fry for another minute, then add the remaining pepper.

Pour in the chicken broth. Heat to boiling. Add the beef back into the pan. Reduce the heat and simmer, covered, for a few more minutes. Taste and season with soy sauce if desired.
Serve hot with steamed jasmine rice.

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